BIOPRESS COLINOIX OIL - (60% Olive, 30% Rapeseed AND 10% Walnut)

Serves 4 :

• 4 shares of Rocamadour cheese
• 2 small round rye bread loafs
• 4 thin slices of dried ham
• 4 stewed tomatoes
• 1 handful of argula
• 2 sprigs of Basilic
• 1 clove of garlic
• Biopress Colinoix oil.

Instructions:

Lay the Rocamadours on to a small shallow dish, sprinkle with finely chopped basil and pour on some Biopress Colinoix oil.

Let it marinate 1 hour.

Cut the bread loaves in two and toast slightly.

Rub them with the peeled clove of garlic.

Prepare each bread half-loaf by laying in succession a little arugula, a slice of ham rolled into a chiffonnade, a stewed tomato, and a marinated, drained Rocamadour.

Sprinkle with ground pepper and serve.